Prime Rib
Posted by Gina on Mar 15, 2009
I was looking up recipes for Prime Rib on Epicurious.com. I came across a comment where someone suggested cooking the roast @ 200 degrees for 30 minutes per 1/2 lb. , removing the roast for 30 minutes as you increased the temperature to 500 degrees and then cooking for an additional 30 minutes. I am very interested because they claim that due to the low temp. you retain all or most of the juices.
I just don’t want to have a table of guests waiting for me to bring out a raw roast. Do you have any experience with this method or comments about the probable success?
This is a great method for cooking prime rib. The last stage of the cooking process at 500 degrees should get the fat cap on the roast nice and golden and delicious. Be sure to let your roast rest for 20 minutes before carving. And if some of your guests prefer a more well-done cut, you can always slice off a piece and sauté it quickly on each side. Note that if you are cooking a smallish roast, you will need to reduce the cooking time of the last half hour (at 500 degrees) to just 15 minutes. Also, it is really helpful to keep an oven thermometer in the oven at all times to make sure your oven stays at an even temperature.